Servings:4

These pancakes are a weekend favorite at my house. I use half whole-wheat flour, for all the antioxidants and fiber it contains, and half all-purpose to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. These are also fun to cut into heart shapes with a cookie cutter for Valentine’s Day.

This recipe is excerpted fromThe Food You Craveby Ellie Krieger. Learn morehere.

Ingredients

For the strawberry sauce:

2 pints (16 oz.) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 tsp. fresh lemon juice
2 Tbs. pure maple syrup

For the pancakes:

3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour or whole-wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup nonfat milk
1 Tbs. honey
1/4 tsp. pure vanilla extract
Cooking spray
Confectioners’ sugar (optional)

Calories (kcal) : 63
Fat Calories (kcal): 0
Fat (g): 0
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 2
Carbohydrates (g): 15.5
Fiber (g): 2.2
Protein (g): 0.7

Preparation

To make the strawberry sauce:

Place the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.

To make the pancakes:

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.

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Reviews (3 reviews)

JMPFoodie| 02/26/2020

I made half the recipe and used the ingredients as listed. The pancakes turned out to be light and fluffy similar to the picture. It was very a easy recipe to make although I found the taste lacking for the pancakes. I liked that they were low sugar so I would look at how I might add to the flavor given this was a great recipe to use as base. I used frozen strawberries for the sauce because I had them and wanted to test the recipe. I will definitely use fresh strawberries.
Paw81| 02/14/2015

I feel compelled to write this review to counter the only other. I thought these pancakes were a great whole-wheat recipe. In fact, I did find that mine were thinner than the photo, but I prefer that. I don't like thick cakey pancakes. These turned out more like a pancake-crepe hybrid. I used powdered buttermilk in the dry ingredients and added water with the wet. My husband loved them too, and now this recipe is a standard in our house. We didn't try the strawberry sauce.
mdoig| 09/30/2009

I made half of this recipe for dinner tonight. I had no buttermilk, so I used the old vinegar & milk trick. I found these pancakes to be pretty mediocre. Mine were far thinner than the picture, and had a texture somewhere between soft and rubbery. The taste was good, though.